Courtesy of Tindle Foods
TiNDLE_Breakfast_Sausage_Patty

Tindle Foods Launches First U.S.-Developed Product for Foodservice Channels

Sept. 26, 2023
The breakfast sausage patty is the first fully conceptualized and developed in the U.S, and first Tindle product manufactured entirely in North America.

Tindle Foods has launched its first product developed entirely in the U.S., a plant-based breakfast sausage product made with U.S.-grown soy protein, the company has shared in a release. Tindle Breakfast Sausage is the latest product launched by the three-year-old company, building upon its flagship Tindle Chicken product line.

The Tindle Breakfast Sausage includes sage, black pepper and other spices, along with soy protein, coconut oil, potato starch and oat fiber, formed into a patty that can be prepared in just minutes. Tindle Foods is collaborating with Just Egg on the launch of the breakfast sausage product in several restaurants across the country, the first such collab between the two plant-based processors on foodservice menus.

It is the first product to be conceptualized and developed entirely in the U.S., out of Tindle’s R&D and innovation facility in Chicago. The breakfast sausage also is the first for the company to be entirely manufactured in North America, “at a trusted co-manufacturer in the Pacific Northwest,” the release says.

The company expects to increase availability of its seven products throughout the U.S. foodservice market, and it also plants to enter the retail market within the next year.

About the Author

Andy Hanacek | Senior Editor

Andy Hanacek has covered meat, poultry, bakery and snack foods as a B2B editor for nearly 20 years, and has toured hundreds of processing plants and food companies, sharing stories of innovation and technological advancement throughout the food supply chain. In 2018, he won a Folio:Eddie Award for his unique "From the Editor's Desk" video blogs, and he has brought home additional awards from Folio and ASBPE over the years. In addition, Hanacek led the Meat Industry Hall of Fame for several years and was vice president of communications for We R Food Safety, a food safety software and consulting company.

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